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Ripe Quebec field tomatoes are perfect for serving with grilled meats or fish. This recipe comes from a useful little cookbook called Ten Dollar Dinners (Clarkson Potter/Random House, $28.99), by Food Network cook Melissa d’Arabian. Recipes are clearly written and well photographed, and the book, offering 140 recipes, is packed with money-saving tips. D’Arabian, a San Diego family cook, favours French cuisine but also likes other cooking styles from around the world.

Provençal Tomatoes

Serves 4

4 medium ripe tomatoes, halved lengthwise

1/2 teaspoon coarse or kosher salt

1/4 teaspoon freshly ground pepper

3 tablespoons olive oil

2 garlic cloves, finely minced

1 teaspoon herbes de Provence, or 1/2 teaspoon each dried basil and oregano or marjoram

1/4 cup fresh bread crumbs

Season the cut tomatoes with salt and pepper. In a large, heavy frying pan, heat 2 tablespoons of the oil over medium heat and add tomatoes, skin side down. Cook just until the bottoms of the tomatoes start to soften, about 3 minutes. Turn tomatoes and cook 2 more minutes, then use a spatula to transfer each one, cut side up, to a baking sheet lined with aluminum foil. Measure the remaining tablespoon of oil into the pan, add garlic and cook until fragrant, about one minute. Add herbs and bread crumbs, and cook, stirring constantly, until the crumbs are fragrant and coated with oil, about 2 minutes. With broiler rack in the upper-middle position, preheat the broiler. Spread crumbs over the tomato halves and broil until golden, 30 seconds to one minute. Serve hot or at room temperature.

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